Do you have a hambone left over from the holidays? Is there no possible way you could eat any more ham? Freeze that sucker with 5 other ingredients for one of the easiest soups ever assembled!
I had a hambone left over from Thanksgiving. That’s right, we had ham for Thanksgiving. (I find turkeys tedious.) But after eating ham for 4 days, my family was done – OVER IT! So I diced the remaining ham and froze it for another meal, another time. Then I put the bone in another bag with the rest of the ingredients and froze it for a simple, Crockpot ham and bean soup.
Did you read the list of ingredients? Did you see ketchup and think “What the #$%*?”
Well, it works – I promise. This soup is a winner. My whole family loves it!
Serve it with your favorite cornbread, and there you have it… The easiest ham & bean soup ever!
- 1 hambone or hock
- 1 lb dried pinto beans
- 1 carrot
- 1 celery
- 1 onion
- ¾ c ketchup
- 8 cups water
- salt to taste
- Label your freezer bag with name of the meal, cooking instructions, and "use by" date
(Usually 6 months is max you'll want to store)
- Combine all ingredients in your bag except water and salt
- Remove as much air as possible, seal, and lay flat in your freezer
- The night before, move to refrigerator to thaw
- Add contents of freezer bag to slow cooker and add water
- Cook on "low" setting for 8 hours
- Remove ham, shred off bone, and return shredded meat to slow cooker
- Add salt to taste (the amount of salt needed depends on the cut of ham. I added ½ teaspoon)